Wine Spectator 93 points
94 points Wine Advocate April 2015- A plush texture carries bold flavors of plum, currant, licorice and cola in this expressive red. Well-integrated tannins and juicy acidity keep this focused. Grounded by a minerally backbone, this shows modern structure, but with depth and freshness. Drink now through 2026.-T.M..November/2015
The 2011 Amancio is a cuvée of four plots in San Vicente de la Sonsierra, a total of 16 hectares planted at different times. The bunches are sorted and around 10% were discarded in 2011 (a very ripe, warm vintage) and destemmed by hand. It fermented in small oak vats and the wine matured in barrel for some 24 months, where it went through malo. The wine is quite marked by the toast of the barrels, which Marcos Eguren told me is because of the seeds and the zone that give it more of a smoky character. Still, the oak is well combined with the ripe black fruit and sour cherries. These vines are low-yielding and harvested one week before the rest of the plots to avoid overripeness and keep the freshness. There are flavors of blackberries and hints of flowers with plenty of vanilla and cinnamon, Mediterranean herbs and the characteristic from this riper vintage. A powerful red for the long haul. 4,800 bottles.
I met with winemaker Marcos Eguren (who is very meticulous about the tasting conditions and the day in which you taste his wines) to run through the family wineries, Sierra Cantabria, San Vicente and Viñedos de Páganos. They all follow their house style of ripe, concentrated and well-oaked wines in need of bottle age to show their true colors. He’s happy to show vintages like 2009, 2010 or 2011 good and “easy” vintages, but he wonders how the wines from the following vintages, much more challenging, the 2013s and 2014s, will evolve and show in bottle. The answer, in a few years time.